Working at Jazz Fest this year, I got to taste the crawfish and vegetables seasonings that Zatarain's director of sales Dudley Passman makes every year at the Festival on the Cajun Cabbage stage. Just delicious. It's big scale, naturally. I

Zatarain's Jazz Fest Crawfish Boil Demo Recipe

Makes 80 to 100 small servings

1 sack crawfish, 35-40 pounds, cleaned and rinsed

4 (3-ounce) bags Zatarain's Dry Crab Boil

3 pounds yellow onions

6 heads garlic

6 lemons, cut in half

1/2 jar Extra Spicy Zatarain's Pre-seasoned Crab Boil

1/2 jar Zatarain's Pro-Boil

4 pounds small red potatoes

4 ounces Zatarain's Garlic/Onion Liquid Crab Boil

4 ounces Zatarain's Liquid Concentrate Crab Boil

2 ounces Zatarain's Cayenne (optional)

1 bunch celery, cut in bite size pieces

12-1/2 ears of frozen corn on the cob

Fill an 80-quart crawfish boiling pot with a basket about a third to half-way with water and place on a jet-style propane burner at high heat. Add the 3-ounce bags, onions, garlic, and lemon halves. (You can use a small laundry bag for lemons and garlic, but I normally just leave the onions in the mesh bag they come in from the grocery with tags removed.)

Bring to a rolling boil and add Extra Spicy Pre-seasoned and Pro Boil. Add potatoes (either in their mesh bag from the store or a laundry bag) and reduce heat. Boil for about 20 minutes and remove cooked potatoes, reserve.

Bring water back to full boil. Add crawfish, liquid boil (and cayenne, if using) and celery. Keep heat high. Start checking doneness right before water comes back to full rolling boil. As soon as small gaps start to appear between the head and the tail on the largest crawfish, they are done. Kill heat, add frozen corn, and cooked potatoes. Remove corn and potatoes out in 15 minutes. Soak crawfish for minimum of 30 minutes, but 45 minutes is better.